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bethbolen1981
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Drop the butter into a large pot or Dutch oven over medium heat.
Once the butter is melted add the diced onions, green peppers and mushrooms to the pot.
Stir well and cook until the onions are translucent.
Add the chopped roast beef to the pot and stir well.
Add the minced garlic to the pot. Stir well and cook for 2 to 3 minutes until the garlic is fragrant.
Add the all purpose flour to the pot. Stir well and cook for 3 minutes.
Slowly pour in the beef broth while stirring continuously.
Add the half and half to the pot and stir.
Add the Worcestershire sauce, salt and pepper to the pot and stir.
Bring the soup to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Pour the water and cornstarch into a small bowl and stir until the cornstarch is completely dissolved.
Return the soup to a boil. Pour the cornstarch slurry into the soup while stirring.
Continue boiling and stirring the soup for 3 minutes to allow it to thicken.
Remove the pot from the heat.
Add the shredded provolone to the pot and stir until it's melted.
Garnish with chopped parsley and additional shredded provolone if desired.
Serve and enjoy!